| 1½ | pounds large sea scallops, side muscles removed |
| 1 | teaspoon coarse kosher salt |
| 4 | tablespoons extra-virgin olive oil, divided |
| 4 | large green onions, chopped, white and green parts separated |
| 1 | 12 ounce container cherry tomatoes or grape tomatoes |
| 4 | tablespoons coarsely chopped fresh Italian parsley, divided |
| 3 | tablespoons fresh lemon juice |
| 1/2 | teaspoon mild Spanish paprika (Pimentón dulce) or Hungarian sweet paprika |
- Rinse and drain scallops; pat dry with paper towels.
- Sprinkle with salt and pepper.
- Heat 2 tablespoons of oil in large skillet over medium high heat.
- Add scallops; sauté until browned outside and just opaque in center, about 2 minutes per side.
- Transfer scallops to plate; cover.
- Add 1 tablespoon oil to same skillet; add white parts of green onions and sauté until almost tender, about 1 minute.
- Add tomatoes and green parts of onions and sauté until tomatoes begin to burst and release juices, about 5 minutes.
- Stir in 3 tablespoons parsley, lemon juice and paprika.
- Return scallops and any accumulated juices to skillet and stir just until heated through, about 1 minute.
- Season everything with salt and pepper.
- Transfer scallop mixture to platter.
- Drizzle with 1 tablespoon oil and sprinkle with 1 tablespoon chopped fresh parsley.
4 Servings
